I have diagnosed type 2 at age of 41 ...Hba1c 53....i had gestational diabetes 8 years ago . Gp suggested metformin twice a day but i dont want to start ..i m trying to control my diet and doing alot of exercise but glucose level are not going down. Anyone in same boat or any suggestions
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Diagnosed type 2 diabetes at age 41
- Thread starter Mahee
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Welcome to the forum.
Your HbA1C is not desperately high and certainly not so high as not to be able to bring it down with dietary changes.
I assume you have a monitor so you can start to test before and 2 hours after meals to identify any problem foods.
Things may have changed since your brush with gestational diabetes in that it is recognised that a low carbohydrate dietary regime is successful for many people, the standard NHS advise is too carb heavy for many people. Low carbohydrate is suggested as being less than 130g per day but some people do need to go lower.
You might find this link helpful as it is a low carb approach with real food which is more manageable with having to cope with family meals.
lowcarbfreshwell.co.uk
Your HbA1C is not desperately high and certainly not so high as not to be able to bring it down with dietary changes.
I assume you have a monitor so you can start to test before and 2 hours after meals to identify any problem foods.
Things may have changed since your brush with gestational diabetes in that it is recognised that a low carbohydrate dietary regime is successful for many people, the standard NHS advise is too carb heavy for many people. Low carbohydrate is suggested as being less than 130g per day but some people do need to go lower.
You might find this link helpful as it is a low carb approach with real food which is more manageable with having to cope with family meals.
Freshwell Low Carb Project - Home
lowcarbfreshwell.co.uk
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Welcome to the forum @Mahee
Sorry to hear you have been told you are at risk of developing diabetes. Well done for the changes you are making to your diet already. Many members who are told the are at risk of diabetes find it can be really helpful to keep a brutally honest food diary for a week or two.
Note down everything you eat and drink, along with a reasonable estimate of the total carbohydrate content in yoir meals and snacks - it doesn’t have to be gram-perfect, the nearest 5-10g is fine. It might sound like a bit of a faff, and will involve weighing portions, squinting at the fine print on packaging, and possibly looking up things on the internet, but it will give you a really good idea of which foods are the main sources of carbs in your menu.
Once you can see which meals or snacks are your ‘big hitters’, and where carbs might be unexpectedly lurking, the process might also suggest some likely candidates for swaps, portion reductions, or using lower carb alternatives (eg celeriac or swede mash, or cauli ‘rice’).
There’s no ‘one size fits all’ approach that will work for everyone, and reactions to foods are very individual, so it’s very much a question of working things out as you go along by making steady, sustainable changes.
Ask away with any questions you have, and our friendly members will be able to share their own experiences
Sorry to hear you have been told you are at risk of developing diabetes. Well done for the changes you are making to your diet already. Many members who are told the are at risk of diabetes find it can be really helpful to keep a brutally honest food diary for a week or two.
Note down everything you eat and drink, along with a reasonable estimate of the total carbohydrate content in yoir meals and snacks - it doesn’t have to be gram-perfect, the nearest 5-10g is fine. It might sound like a bit of a faff, and will involve weighing portions, squinting at the fine print on packaging, and possibly looking up things on the internet, but it will give you a really good idea of which foods are the main sources of carbs in your menu.
Once you can see which meals or snacks are your ‘big hitters’, and where carbs might be unexpectedly lurking, the process might also suggest some likely candidates for swaps, portion reductions, or using lower carb alternatives (eg celeriac or swede mash, or cauli ‘rice’).
There’s no ‘one size fits all’ approach that will work for everyone, and reactions to foods are very individual, so it’s very much a question of working things out as you go along by making steady, sustainable changes.
Ask away with any questions you have, and our friendly members will be able to share their own experiences
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